Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/1598

This page has been validated.
1430
HOUSEHOLD MANAGEMENT

Time.—8 to 10 minutes, to bake. Average Cost, 1s. Sufficient for 20 or 30 cakes.

3369.—DOUGHNUTS.

Ingredients.—½ a pint of new milk, an oz. of compressed yeast, 1 egg, 2 ozs. of sugar, 2 ozs. of butter, flour.

Method.—Make the milk warm, and dissolve the yeast in it; stir in about ¼ of a lb. of flour and the sugar, cover over, and stand the mixture aside in a warm place where it will not be disturbed, and leave it to rise up and drop. When it drops it is ready, but it must not be touched until it has dropped. When ready, add the melted butter, the egg, and a pinch of salt; beat it well together, and then add sufficient flour to make a workable paste. Put the paste when made into a basin, cover over, and stand it aside in a warm place to prove; when well proved, turn out on to the board, dry over, and divide up into 2-oz. pieces, mould up round, then flatten the pieces out slightly with a rolling-pin, damp round the edges, lay 1 spoonful of raspberry jam in the centre, and gather the edges into the centre, forming them up into round balls with the jam in the middle; pinch them together firmly and lay them on a clean floured cloth as each one is worked. Cover over with another cloth when they have all been done, and stand them aside to prove. When they are light enough, have ready a pot of boiling lard on the stove, drop the doughnuts into it, cook them for about 7 minutes on one side and then turn them over and cook them the reverse way. Take up with a drainer on 3 or 4 thicknesses of clean kitchen paper, and when the doughnuts have all been cooked roll them into fine castor sugar, and serve.

Time.—To cook, 15 minutes. Average Cost, 8d.

3370.—DOUGHNUTS WITH BAKING-POWDER.

Ingredients.—1¼ lbs. of flour, 3 ozs. of sugar, 3 ozs. of butter, an oz. of baking-powder, 2 eggs, milk.

Method.—Sift the baking-powder well with the flour, then rub in the butter and sugar, make a bay, break in the eggs, and add sufficient milk to wet it up into a nice pliable paste. Dry it over on the board, and then roll down in rather a thin sheet, cut out with a small plain round cutter, lay them separately on the board as they are cut out, gather the trimmings into a heap without kneading them, roll them out into a sheet with the rolling-pin, and cut out with the same size cutter; when all are cut out, wash them over slightly with a little cold water, lay a spot of jam upon half of them out of a spoon, and place the other half on top. Pinch round the edges to prevent the jam from running out, stand the doughnuts on a floured board for about 20 minutes, and then cook them in boiling lard as directed in